Revital Benjamin couldn’t decide what to eat. There were at least half of the items in the menu that she couldn’t take. “I’m not eating meat,” she says.

She is neither a vegan nor is she on diet. She is, as what she called herself, an “ultra-orthodox Jewish”.

We were having lunch at Awafi Restaurant, the only kosher restaurant in Singapore, which was set up by the Jewish Welfare Board. But shortly after the meeting, Revital was going to have high tea, where dairy products would be served.

Under the Kosher law, Jewish are not allowed to take milk and meat together, or within a span of at least three hours.

These restrictions, stated in the Jewish Bible, are not necessarily easy to understand. “We have certain laws in the Jewish Bible that have a rational underpinning, but there are some that don’t,” said Rabbi Mordechai of the Jewish community in Singapore.

He adds, “But there is a major theme of keeping this entire rubric of laws. The main reason why we have these commandments is because we believe that in the same way that food impacts us physically, food can also impact us spiritually.”

Hence, animals that are carnivorous are not allowed in the Jewish tradition because, the Rabbi explained, their aggressiveness impacts the soul of the person.

Insects, however, do not get such clear explanation as to why they are not accepted in a Jewish meal. Food, before it is cooked, is checked thoroughly for infestation because insects are not fit for consumption under kosher laws (besides from that fact that they are unhygienic to eat).

The Rabbi’s only explanation, again, is that the Bible says so.

There are more of such abstract rules:

1. Only seafood with scales and fins can be eaten (no prawns, crabs and lobsters)

2. Castrated animals are not allowed

3. Animals must both chew their cud and have cloven hoofs (pigs have cloven hoofs but do not chew their cud)

4. Blood cannot be consumed

With these laws to obey, and having only one kosher restaurant in Singapore, it is no wonder that orthodox Jewish like Revital eat at home most of the time.

But for every devotee there are probably many who do not follow the rules strictly. “Like in every religion you have different people that keep it at different standards. It all depends on the level of observance of the person,” said Mrs Simcha Abergel, the wife of the rabbi.

Currently, Jewish are celebrating Hanukkah which spans from the 20th to 28th December this year. Hanukkah commemorates the return of the holy temple to the Jewish people after it had been seized by the Greeks, and the ritual oil that miraculously burned for eight days even though the amount was only enough for one.

During this period, the Jewish eat anything fried because the cooking oil reminds them of the miracle oil. This includes Latkes, a fried potato pancake.

Like other kosher food, Latkes is not available out there at any shops (although it is similar to the Swiss’s Rosti). Hence, if you want to have a taste of it, you got to cook it yourself, like the Jewish do.

Potato Latkes

(Makes 24 latkes)

Ingredients:
8 large Idaho or Russet potatoes, peeled
1 medium-sized onion, grated
1 cup flour
4 eggs
Salt and pepper to taste
A pinch nutmeg
Vegetable oil for frying

Place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.

Immediately add them (before they discolour) to the batter, mixing with a spoon without pressing on them in order not to draw unwanted moisture.

Heat 1/3 inch of oil in a heavy frying pan until very hot.

Form small patties with both hands, without squeezing, and lower them into the hot oil (at this point reduce the flame just slightly but keep it on high heat).

Fry until golden, about 3 minutes on each side.

Remove the latkes and drain the oil with paper towels. Serve with applesauce, yogurt or sour cream.